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^omt
iWa5fe
miint^
BLACK
CHERRY
BRANDY
Stone
two
pounds
of
black
cherries
and
put
on
them
one
quart
of
brandy.
Bruise
the
stones
in
a mortar,
and
then
add
them
to
the
brandy.
Cover
them
close
and
let
them
stand
a
month
or
six
weeks.
Then
pour*
it
clear
from
the
sediment
and
bottle
it.
Morello
cherries,
managed
in
this
way,
make
a
fine
cordial.
CHERRY
BRANDY,
NO.
1
For
this
purpose
use
either
morello
cher-
ries
or
small
black
cherries.
Pick
them from
the
stalks
;
fill
the
bottles
nearly
up
to
the
necks,
then
fill
up
with
brandy
(some
people
use
whiskey,
gin,
or
spirit
distilled
from
the
lees
of
the wine).
In
three
weeks
or a
month
strain
off
the
spirit;
to
each
quart
add
one
pound
of
loaf
sugar
clarified,
and
flavor
with
tincture
of
cinnamon
or
cloves.
CHERRY
BRANDY,
NO.
2
One
of
the
best
and
most
common
ways
of
making
cherry
brandy
is
to
put
the
cherries
(being
first
clean
picked
from
the
stalks)
into
a
vessel
till
it
be
about
half-full;
then
fill
up
with
rectified
molasses
brandy,
which
is
generally
used
for
this
compound,
and
when
they
have
been
infused
sixteen
or
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